Roasted Veggie Salad Recipe

Wash all vegetables carefully under cold water. Slice the zucchini, carrots, onions and peppers evenly. Cut broccoli into small florets. Even vegetable sizes help everything roast properly and create balanced texture in the final salad.

Place chopped vegetables into a large bowl. Add olive oil, salt, black pepper, garlic powder and oregano. Toss gently until every piece looks coated. This simple seasoning gives the vegetables rich flavor while roasting in the oven.

Spread vegetables evenly on a baking tray. Roast in a preheated oven at 200°C or 400°F for about 30 minutes. Stir halfway through cooking. The vegetables should become tender with slightly crispy and golden edges.

In a small bowl, mix lemon juice and honey together. Stir until smooth and combined. This light dressing adds freshness and balances the sweet roasted flavor of the vegetables beautifully without making the salad too heavy.

Place mixed salad greens into a large serving bowl. Add the warm roasted vegetables on top. Sprinkle feta cheese over everything. Pour the dressing slowly across the salad and toss gently before serving for the best flavor.

Serve the roasted veggie salad warm or slightly cooled. The vegetables stay flavorful and soft while the greens remain fresh and crisp. This Roasted Veggie Salad Recipe tastes delicious for lunch, dinner or meal prep.